Description
A refreshing and nutritious White Bean Salad with Summer Vegetables featuring a medley of fresh cherry tomatoes, cucumber, red bell pepper, and herbs, tossed in a tangy lemon and red wine vinegar dressing. This no-cook salad is perfect as a light main course or a vibrant side dish, enhanced optionally with creamy feta cheese for extra flavor.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Optional
- 1/4 cup feta cheese, crumbled
Instructions
- Combine Vegetables and Beans: In a large mixing bowl, combine the white beans, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil to create the fresh base of the salad.
- Prepare Dressing: In a small bowl, whisk together extra-virgin olive oil, lemon juice, red wine vinegar, salt, and black pepper until the dressing is smooth and well blended.
- Toss Salad with Dressing: Pour the dressing over the bean and vegetable mixture, and gently toss to coat all ingredients evenly, ensuring every bite is flavorful.
- Season to Taste: Taste the salad and adjust the seasoning with additional salt and pepper if needed, enhancing the balance of flavors.
- Add Feta (Optional): If desired, gently fold in the crumbled feta cheese for an added creamy texture and tangy flavor.
- Let Flavors Meld: Allow the salad to sit at room temperature for about 10 minutes to let the ingredients meld and the flavors deepen.
- Serve: Serve the salad chilled or at room temperature as a refreshing side dish or a light, healthy main course.
Notes
- Use canned white beans for convenience, but rinsing them well reduces sodium and improves taste.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to substitute fresh herbs according to your preference, such as cilantro or mint.
- To make the salad vegan, omit the feta cheese or replace with a plant-based alternative.
- Add a pinch of red pepper flakes to the dressing for a slight kick.
